Recipe

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• 1/4 lb green chilis , roasted, seeded, peeled
• 13 oz tomatillos, canned, drained, rinsed
• 1/4 cup onion, chopped
• 2 sprigs cilantro, finely chopped
• 2 cloves garlic, minced
• 1/2 cup chicken stock
• sugar to taste
• pepper to taste

• 1 Combine first 5 ingredients in a blender or food processor. Blend or process til smooth.
• 2 Pour into a non-reactive saucepan and add stock, sugar and pepper to taste.
• 3 The heat in this recipe all depends on how strong or mild your chili peppers are. If they are too hot add a bit of sugar. If they aren't hot enough add a jalepeno pepper or habenero pepper.
• 4 Bring to boil over high heat, stirring often. Reduce heat to low, cover and simmer for about 10 minutes.
• 5 Poor over enchiladas. You can make this ahead and cool and refrigerate or freeze for later use.